Go Back

High Protein Southwest Chicken Casserole

A savory and nutritious casserole featuring succulent chicken, black beans, and corn, topped with melted cheese, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwest
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 cup basmati rice (uncooked) Can substitute with brown rice or quinoa.
  • 1/2 medium yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 cup chicken broth Opt for low-sodium broth.
Main Ingredients
  • 1.5 lbs chicken breasts (skinless & boneless, cut into 1-inch cubes) Use high-quality chicken.
  • 1 14 oz can black beans (rinsed and drained)
  • 1 12 oz can corn (drained)
  • 1 16 oz jar salsa
  • 1/2 tsp chili powder Add more for a spicier version.
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1 cup cheddar cheese (shredded) Use freshly shredded for best results.

Method
 

Preparation
  1. Preheat your oven to 360°F (182°C).
  2. Prepare the casserole dish by covering the bottom with uncooked basmati rice, followed by chopped onion and minced garlic.
  3. Pour the chicken broth over these ingredients, ensuring they’re well covered.
Combine Ingredients
  1. Add the cubed chicken, black beans, corn, and salsa into the dish.
  2. Season with chili powder, paprika, and black pepper, stirring gently.
Assembly
  1. Level the mixture and sprinkle shredded cheese evenly on top.
  2. Cover the casserole with foil, ensuring it’s tightly sealed.
Cooking
  1. Bake for 45 minutes, then remove the foil and bake for another 10 minutes until cheese is melted and bubbly.

Notes

Serve with mixed greens or avocado slices. Store leftovers in an airtight container for up to 4 days, and freeze for up to 3 months.